Vegan Raspberry Lemon Muffins.
Easy and delicious raspberry lemon muffins are perfect for a weekend breakfast. These vegan muffins are light and fluffy, and so tasty when warm from the oven.
Ingredients
- 1 cup organic cane sugar
- ⅓ cup organic canola oil or coconut oil, or melted vegan buttery spread
- 2 cups white spelt flour all purpose is fine, too
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 cup non-dairy milk or water
- 1 ½ cups raspberries
- 1 Tablespoon chia seeds
- 1 Tablespoon organic cane sugar
Instructions
- Preheat the oven to 375 degrees F. Line muffin tin with paper liners.
- Put the melted vegan buttery spread or oil in a bowl with the sugar and stir to combine.
- Add the flour, baking soda, salt, sugar, and lemon zest. Add the non-dairy milk and lemon juice and stir well.
- Add the raspberries and chia seeds and stir gently.
- Spoon the batter into the muffin cups, filling them about ⅔ full. Sprinkle the 1 Tablespoon of sugar on top of the muffins.
- Bake at 375 degrees F for about 18-20 minutes. The muffin tops should spring back when pressed.
- Remove from the oven and let cool for 5 minutes, then remove the muffins from the pan and cool on a wire rack.
Notes
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
Nutrition facts are for one muffin.
You can use different berries if you like.
Feel free to leave the chia seeds out or use poppy seeds if you prefer.
Nutrition
Calories: 221kcalCarbohydrates: 34gProtein: 3gFat: 7gSodium: 244mgPotassium: 51mgFiber: 4gSugar: 17gVitamin A: 45IUVitamin C: 5.5mgCalcium: 35mgIron: 1.2mg
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